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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-10-2011, 07:42 PM | #1 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Pork Cheek Carnitas
These were an incidental cook to my fattie and ribs cook from yesterday. These were some pork cheeks I got from Matt Gonzalez at Phat Matt's BBQ in Oakland. He smoked them wrapped in bacon over hickory, I did mine nekkid over apple. But, then I fried them in the rendered fat from the rib trimmings and some olive oil, along with a few onions and garlic. Don't know when I will have time to eat them. Well, I ate one...or two...they were terrific.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-10-2011, 07:48 PM | #2 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Those looks great I suppose that same thing as jowl meat.
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03-10-2011, 07:50 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I had thought so, but, it is not. It is quite lean and appears to be the piece of the meat in the middle of the jowl. It is quite tough if not cooked a while. I was hoping for jowl to make jowl bacon, this stuff would not work. On the other hand, smoked for three hours at 225F and it is as tender as money muscle on a butt. Not KCBS legal though
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-10-2011, 07:54 PM | #4 |
is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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Holy crap that looks amazing. Where's the drool smiley when you need it?!?
Smoked then fried, that's interesting. My friend and I have been dying to try carnitas for a while, we might give that a shot when we finally do it. |
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03-10-2011, 07:58 PM | #5 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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They look good! Kinda like the lean, cheeky equivalent of burnt tips. Just gotta have one...
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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03-10-2011, 08:03 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Kyle, you can do the same thing with a butt, smoked until it is almost done, then chop and fry in lard or olive oil until tender. You will want some corn tortillas and some of that Mexican slaw ready. I use a product called Lucky Dog hot sauce to punch up the heat a little.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-10-2011, 08:14 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Actually, once on the tortilla, they make very little noise, but, they do taste killer.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-10-2011, 09:31 PM | #13 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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They look great from here too!!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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03-11-2011, 01:45 AM | #14 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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If you don't have time to eat those Bob, I'll make time for that!
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03-11-2011, 03:55 AM | #15 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Itadakimasu Onii-Chan!
I've never had cheek or jowl meat bePhore...most probably I can get that over here.
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